Banana Cinnamon Rolls

This mashup of banana bread and cinnamon rolls creates one addictive morning treat. The pillowy dough packed with real banana flavor sets up the perfect base for that sweet cinnamon filling, all crowned with cream cheese frosting that slowly seeps into every twist and turn.

My kids beg for these rolls every weekend now. I came up with them while trying to save some overly ripe bananas, and the mix with traditional cinnamon rolls turned out so incredible that we've made it our family custom.

Ingredients

• Warm milk: wakes up the yeast and makes the dough soft, aim for 110°F or you'll kill the yeast if too hot
• Active dry yeast: gives the rise and that classic bread-like taste, check that it's not expired
• Granulated sugar: helps yeast grow and cuts the sharp notes in the dough
• Unsalted butter: brings luxury to both dough and filling, try fancy butter for more flavor
• Large eggs: add body and richness, take them out of the fridge early
• Salt: boosts overall taste and keeps yeast in check
• All purpose flour: delivers just the right bite, grab unbleached for better taste
• Mashed bananas: pick super ripe ones with dark spots for the sweetest flavor
• Brown sugar: gives the filling that sticky, almost toffee-like sweetness, the darker kind has deeper flavor
• Ground cinnamon: the key spice, try Ceylon type for extra depth
• Walnuts: bring a nice crunch and nutty hint, pop them in the oven first for more punch
• Cream cheese: makes a tangy topping that cuts the sweetness, don't use low-fat here
• Powdered sugar: creates that silky frosting texture, run it through a strainer first
• Vanilla extract: ties all the flavors together, skip the fake stuff

Step-by-Step Instructions

Activate the Yeast:

Mix warm milk with yeast and sugar in a big bowl and wait until it gets foamy, around 5 minutes. This tells you your yeast is good to go. You'll see bubbles and catch that bread-like smell when it's ready.

Create the Banana Dough Base:

Pour in the melted butter, eggs, salt and smashed bananas to your yeast mix. Squish those bananas until they're completely smooth with no chunks so they spread evenly through the dough. Stir everything together until it's all combined.

Develop the Dough Structure:

Add flour bit by bit, about a cup each time. When it starts to come together, dump it onto a floured counter and knead for a full 10 minutes. The dough should feel soft and a little sticky but not wet. You can tell it's done when you poke it and it bounces back.

First Rise:

Put your kneaded dough in a greased bowl, flip it once to coat, and cover with plastic or a damp cloth. Let it sit in a warm spot with no drafts until it doubles, about an hour. Around 75°F works best. Poke it with your finger to test - if the dent stays, you're good to go.

Prepare the Filling:

While waiting, mix soft butter, brown sugar and cinnamon until you get something you can spread easily. Getting this ready now makes assembly go smoothly. The butter needs to be soft enough to spread but not melted.

Shape the Rolls:

Roll your puffy dough into a big 20x14 inch rectangle on a lightly floured surface. Aim for about 1/4 inch thick. Spread your filling all over but leave a 1/2 inch strip empty along one long edge. Toss walnuts on top if using, then roll it up tightly starting from the long side toward that empty strip.

Cut and Arrange:

Slice the log into 12 even pieces using a sharp knife or dental floss. Put the rolls in a greased 9x13 baking dish with small gaps between them so they can grow. They'll touch as they bake, giving you those classic tear-apart edges.

Second Rise and Baking:

Cover the rolls and let them puff up again for 30 minutes somewhere warm. Heat your oven to 350°F meanwhile. Bake the rolls for 25 to 30 minutes until they turn golden on top. You might need to cover them with foil halfway if they're browning too fast.

Frost While Warm:

Mix cream cheese, butter, powdered sugar and vanilla until smooth and fluffy. Spread this over your rolls while they're still warm but not burning hot. This lets some frosting melt down into the swirls, making pockets of creamy sweetness throughout.

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I really go for the super blackened bananas when making these. The darker the skin, the sweeter and stronger the banana taste gets. My little girl always handles mashing them with a fork and says it's the most crucial step in the whole process.

Make Ahead Options

These rolls work great as a prep-ahead breakfast. After you've cut the rolls and placed them in your pan, wrap it tight with plastic and stick it in the fridge overnight. In the morning, take them out and let them sit at room temp for about 45 minutes before baking. This slow, cold rise actually makes the flavor even better.

Perfect Frosting Techniques

Getting the frosting right comes down to timing. For that melty, gooey topping, use room temp frosting on warm rolls so it sinks into all the curves. For a fancier look, wait till the rolls cool completely then pipe thick frosting in pretty patterns. You can also mix a spoonful of mashed banana into the frosting to amp up the banana flavor.

Variations to Try

The main banana cinnamon roll recipe adapts to many flavors. Toss in a half cup of chocolate chips for a banana-chocolate combo. Swap walnuts for pecans to give it a southern feel or add half a cup of dried cherries for a fruity kick. For island vibes, mix in half a teaspoon of coconut extract to the dough and sprinkle a third cup of toasted coconut over the filling before rolling up.

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Serving Suggestions

These rolls taste amazing straight from the oven but they warm up nicely too. For a fancy brunch, serve them with fresh fruit, a savory egg dish and strong coffee. For a dessert twist, warm a roll slightly and top with a scoop of vanilla ice cream and some caramel sauce drizzled over.

Frequently Asked Questions

→ Can I make these rolls the night before?

Totally! Assemble the rolls up to the second rise, cover them, and pop in the fridge. The next day, let them sit at room temp for around 30 minutes before baking.

→ What’s the best banana ripeness to use?

Super ripe bananas with lots of brown spots are great—they're sweeter and mash really easily for mixing into the dough.

→ Can these be frozen for later?

You sure can! If you freeze before baking, do it after cutting the rolls and before the second rise. Already baked? Freeze them without the frosting. Let them thaw fully before finishing or reheating.

→ What can I use if I don’t have active yeast?

Instant yeast works too—swap it in at the same amount. Skip proofing it separately and mix it right into the dry ingredients.

→ Do I have to use nuts in the filling?

Not at all! Nuts are optional, and if you prefer something different, pecans or other nuts can be used instead—or skip them completely.

→ How do I know they’ve baked through?

The tops will turn golden, and a quick check with a thermometer in the center should read around 190°F (88°C). If the middle still looks doughy, bake a bit longer.